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Simple Ancho Smoked Pork | Kita Roberts GirlCarnivore.com

Simple Ancho Smoked Pork


  • 1 5 to 7 lbs pork shoulder
  • ½ teas ancho pepper
  • ½ onion granulated garlic powder
  • ½ teas onion powder
  • 3 tbs brown sugar
  • 1 teas salt
  • 1 teas pepper
  • 8 oz pineapple juice for spritzing
  • 1 cup barbecue sauce
  • ½ cup maple syrup


  • Build a fire in your smoker to run at about 225 degrees. Soak your wood chips and get every set and ready to go for smoking this bad mamajama.
  • Rinse the pork and pat it dry.
  • Mix the pepper, garlic powder, onion, brown sugar, salt and pepper in a bowl.
  • Heavily coat the pork with the spice mix and allow to rest for about 15 minutes.
  • Place in the smoker and allow the pork to cook through, 7 to 9 hours.
  • Spritz the pork every 30 minutes with pineapple juice.
  • Prep an aluminum pan to hold the pork should. ily with a fork when ready to serve.
  • Transfer the pork shoulder to the pan.
  • Mix the barbecue sauce and maple syrup in a bowl and brush all over the pork.
  • Cover with foil and place back in the smoker for another hour or two to finish off, until it temps at 203F.
  • Allow the pork to rest 20 to 30 minutes off heat before shredding. Pork should shread easily.